EP3250502B1 - Method for producing a beer from a pressurised beer concentrate - Google Patents

Method for producing a beer from a pressurised beer concentrate Download PDF

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Publication number
EP3250502B1
EP3250502B1 EP16704477.5A EP16704477A EP3250502B1 EP 3250502 B1 EP3250502 B1 EP 3250502B1 EP 16704477 A EP16704477 A EP 16704477A EP 3250502 B1 EP3250502 B1 EP 3250502B1
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EP
European Patent Office
Prior art keywords
beer
concentrated
pressurized
flavor
beverage
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
EP16704477.5A
Other languages
German (de)
English (en)
French (fr)
Other versions
EP3250502A1 (en
Inventor
Daniel Peirsman
Stijn Vandekerckhove
Jerome Pellaud
Nathaniel Davis
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Anheuser Busch InBev SA
Original Assignee
Anheuser Busch InBev SA
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Application filed by Anheuser Busch InBev SA filed Critical Anheuser Busch InBev SA
Publication of EP3250502A1 publication Critical patent/EP3250502A1/en
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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
    • B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
    • B67D1/00—Apparatus or devices for dispensing beverages on draught
    • B67D1/0042—Details of specific parts of the dispensers
    • B67D1/0078—Ingredient cartridges
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
    • B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
    • B67D1/00—Apparatus or devices for dispensing beverages on draught
    • B67D1/0042—Details of specific parts of the dispensers
    • B67D1/0043—Mixing devices for liquids
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F23/00—Mixing according to the phases to be mixed, e.g. dispersing or emulsifying
    • B01F23/20—Mixing gases with liquids
    • B01F23/23—Mixing gases with liquids by introducing gases into liquid media, e.g. for producing aerated liquids
    • B01F23/236—Mixing gases with liquids by introducing gases into liquid media, e.g. for producing aerated liquids specially adapted for aerating or carbonating beverages
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F23/00—Mixing according to the phases to be mixed, e.g. dispersing or emulsifying
    • B01F23/20—Mixing gases with liquids
    • B01F23/23—Mixing gases with liquids by introducing gases into liquid media, e.g. for producing aerated liquids
    • B01F23/2366—Parts; Accessories
    • B01F23/2368—Mixing receptacles, e.g. tanks, vessels or reactors, being completely closed, e.g. hermetically closed
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F25/00—Flow mixers; Mixers for falling materials, e.g. solid particles
    • B01F25/30—Injector mixers
    • B01F25/31—Injector mixers in conduits or tubes through which the main component flows
    • B01F25/312—Injector mixers in conduits or tubes through which the main component flows with Venturi elements; Details thereof
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
    • B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
    • B67D1/00—Apparatus or devices for dispensing beverages on draught
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
    • B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
    • B67D1/00—Apparatus or devices for dispensing beverages on draught
    • B67D1/0015—Apparatus or devices for dispensing beverages on draught the beverage being prepared by mixing at least two liquid components
    • B67D1/0021—Apparatus or devices for dispensing beverages on draught the beverage being prepared by mixing at least two liquid components the components being mixed at the time of dispensing, i.e. post-mix dispensers
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
    • B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
    • B67D1/00—Apparatus or devices for dispensing beverages on draught
    • B67D1/0042—Details of specific parts of the dispensers
    • B67D1/0043—Mixing devices for liquids
    • B67D1/0044—Mixing devices for liquids for mixing inside the dispensing nozzle
    • B67D1/0045—Venturi arrangements; Aspirators; Eductors
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
    • B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
    • B67D1/00—Apparatus or devices for dispensing beverages on draught
    • B67D1/0042—Details of specific parts of the dispensers
    • B67D1/0043—Mixing devices for liquids
    • B67D1/0044—Mixing devices for liquids for mixing inside the dispensing nozzle
    • B67D1/0046—Mixing chambers
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
    • B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
    • B67D1/00—Apparatus or devices for dispensing beverages on draught
    • B67D1/08—Details
    • B67D1/0801—Details of beverage containers, e.g. casks, kegs
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C11/00—Fermentation processes for beer
    • C12C11/11—Post fermentation treatments, e.g. carbonation, or concentration
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer
    • C12C5/026—Beer flavouring preparations
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F2101/00—Mixing characterised by the nature of the mixed materials or by the application field
    • B01F2101/06—Mixing of food ingredients
    • B01F2101/16—Mixing wine or other alcoholic beverages; Mixing ingredients thereof
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
    • B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
    • B67D1/00—Apparatus or devices for dispensing beverages on draught
    • B67D2001/0091—Component storage means
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
    • B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
    • B67D1/00—Apparatus or devices for dispensing beverages on draught
    • B67D2001/0091—Component storage means
    • B67D2001/0092—Containers for gas, for, e.g. CO2, N2
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
    • B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
    • B67D1/00—Apparatus or devices for dispensing beverages on draught
    • B67D1/08—Details
    • B67D1/0801—Details of beverage containers, e.g. casks, kegs
    • B67D2001/0822—Pressurised rigid containers, e.g. kegs, figals
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
    • B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
    • B67D2210/00—Indexing scheme relating to aspects and details of apparatus or devices for dispensing beverages on draught or for controlling flow of liquids under gravity from storage containers for dispensing purposes
    • B67D2210/00028—Constructional details
    • B67D2210/0012—Constructional details related to concentrate handling

Definitions

  • the present invention pertains to a method of producing a beer from a pressurized beer concentrate. More particularly, the present invention is directed to a method of producing a beer from a pressurized beer concentrate by unsealing a container in which the pressurized beer concentrate is stored and diluting the concentrate with a liquid.
  • EP1764148 describes a device for producing mixed drinks, comprising a mixing body with a first connection to which a pressure vessel can be connected with a beverage concentrate under gas pressure.
  • JP2003159002 describes a beverage-feeding apparatus placed in a home, an office, a school, a restaurant or the like, capable of feeding a beverage such as coffee to a cup, and a cartridge with a concentrated beverage, usable therefor.
  • these devices allow users to prepare hot, brewed beverages such as coffee or tea.
  • these devices function by heating water to near-boiling temperatures, and then passing that heated water over coffee powder or tea leaves.
  • the coffee powder or tea leaves are contained in pre-packaged containers designed specifically for use in that device. After the coffee or tea is brewed and the beverage dispensed from the machine, a user of the device can add ingredients such as milk, cream, sugar, or honey to the beverage.
  • the method of the present invention could allow a user to quickly and easily prepare single servings of a number of different craft beers by mixing carbonated or non-carbonated water with the concentrated, pressurized beer, resulting in a beer with a complex, delicious mouthfeel that cannot be provided by existing products.
  • the present disclosure is directed, in certain embodiments, to devices for delivering a concentrated beverage, comprising a concentrated beverage, a container containing the concentrated beverage, and a pressurized gas.
  • the container is selected from the group consisting of a pod, a pack, a capsule, a bottle, a cylinder, and a cartridge.
  • the container comprises a material selected from the group consisting of steel, aluminum, polyethylene terephthalate (PET), high-density polyethylene (HOPE), glass, and ceramics.
  • PET polyethylene terephthalate
  • HOPE high-density polyethylene
  • the container can withstand a gas pressure of at least 30 bar above atmospheric pressure, and in still further embodiments of the invention, the container can withstand a gas pressure of at least 40 bar above atmospheric pressure.
  • the container is reusable. In certain further embodiments of the invention, multiple servings of a beverage can be produced from the concentrated beverage.
  • the concentrated beverage is selected from the group consisting of a beer (including ales and lagers), a cider, a wine, a spirit, a soft drink, a juice, a coffee, or a tea.
  • the concentrated beverage is a high-gravity beer having a specific gravity of at least 1.070.
  • the concentrated beverage has a sugar content of about 40 degrees Brix to about 70 degrees Brix.
  • the concentrated beverage has an alcohol content of about 2 alcohol by volume (ABV) to about 12 ABV. In certain other embodiments of the invention, the concentrated beverage has an alcohol content of about 10 ABV to about 14 ABV. In still other embodiments of the invention, the concentrated beverage has an alcohol content of about 50 ABV to about 70 ABV.
  • ABSV alcohol by volume
  • the pressurized gas is dissolved in the concentrated beverage.
  • the pressurized gas is selected from the group consisting of carbon dioxide, nitrogen, nitrous oxide, and nitrogen dioxide.
  • the pressurized gas is carbon dioxide, and the concentrated beverage is hypercarbonated.
  • the pressurized gas at 23 °C, has a gas pressure from about 5 bar above atmospheric pressure to about 15 bar above atmospheric pressure. In certain further embodiments of the invention, the pressurized gas has a gas pressure of approximately 9.4 bar above atmospheric pressure at 23 °C.
  • the pressurized gas has a gas pressure of between about 34 bar above atmospheric pressure to above 50 bar above atmospheric pressure at 23 °C.
  • the present invention is directed to methods of producing a beer from a pressurized beer concentrate according to claim 1.
  • the liquid is water.
  • the water is carbonated water.
  • the water is hypercarbonated water.
  • the step of diluting the pressurized beer concentrate comprises diluting the pressurized beer concentrate with water to produce a beer having a sugar content of about 1 degrees Brix to about 30 degrees Brix and an alcohol content of about 2 ABV to about 16 ABV.
  • the method of producing a beer comprises a step of deionizing the pressured beer concentrate to remove anions and cations before the pressurized beer concentrate is diluted with water.
  • the method of producing a beer comprises a step of adding a flavor ingredient to the produced beer.
  • the flavor ingredient is selected from the group consisting of a spice flavor, a fruit flavor, an herb flavor, a hop flavor, a malt flavor, a nut flavor, a smoke flavor, a coffee flavor, a chocolate flavor, and mixtures thereof.
  • the method of producing a beer comprises a step of adding a concentrated ingredient to the produced beer.
  • the concentrated ingredient is a solid or liquid ingredient selected from the group made up of hop concentrates, fruit concentrates, sweeteners, buttering additives, concentrated spices, foaming promoters, concentrated malt-based liquids, concentrated fermented liquids, concentrated beer, colorants, alcohols, flavoring additives, and mixtures thereof.
  • diluting the pressurized beer concentrate with water to produce a beer results in multiple servings of a beer being produced from the pressurized beer concentrate.
  • the present disclosure is directed, in certain embodiments, to appliances for preparing a beverage, appliances that comprise a first receptacle for intake of a container containing a concentrated, pressurized beverage, a first liquid intake for intake of a liquid, a first mixing element for mixing the concentrated, pressurized beverage with the liquid to produce a beverage, and a beverage outlet to dispense a produced beverage.
  • the first mixing element is a static mixer.
  • the static mixer is an in-line mixer.
  • the in-line mixer is a venturi.
  • the static mixer is a mixing chamber.
  • the mixing chamber is a disposable mixing chamber composed of a plastic material.
  • the appliance comprises a second liquid intake for intake of a carbonated liquid, and a second mixing element for mixing a beverage output from the first mixing chamber with the carbonated liquid.
  • the carbonated liquid is carbonated water.
  • the carbonated water is hypercarbonated water.
  • the second mixing element is a carbonation chamber or a static mixer. In certain further embodiments of the present invention, the second mixing element is a disposable mixing chamber comprised of a plastic material.
  • the appliance comprises a second receptacle for intake of an ingredient.
  • the ingredient is a flavor ingredient selected from the group consisting of a spice flavor, a fruit flavor, an herb flavor, a hop flavor, a malt flavor, a nut flavor, a smoke flavor, a coffee flavor, a chocolate flavor, and mixtures thereof.
  • the concentrated ingredient is a solid or liquid ingredient selected from the group consisting of hop concentrates, fruit concentrates, sweeteners, bittering additives, concentrated spices, foaming promoters, concentrated malt-based liquids, concentrated fermented liquids, concentrated beer, alcohols, colorants and mixtures thereof.
  • Embodiments comprise devices for delivering a pressurized beverage concentrate and methods of manufacturing such devices, as well as devices for producing one or more beverages from a pressurized beverage concentrate.
  • the present invention is directed to methods for producing a beer from a pressurized beverage concentrate.
  • a device for delivering a pressurized beverage concentrate comprises three elements: a concentrated beverage, a pressurized gas, and a container in which the concentrated beverage and pressurized gas are sealed.
  • this container can take many different forms: in various embodiments of the present invention, the container can be any one of a pod, a pack, a capsule, a bottle, a cylinder, a cartridge, or equivalents thereof.
  • the container in which the concentrated beverage and pressurized gas are sealed can be composed of one or more of a variety of different materials.
  • the container may be manufactured from plastics (including, but not limited to polyethylene terephthalate (PET) or high-density polyethylene), metals such as steel, stainless steel, or aluminum, or other materials such as glass, ceramic, composites, or other polymers.
  • PET polyethylene terephthalate
  • metals such as steel, stainless steel, or aluminum
  • other materials such as glass, ceramic, composites, or other polymers.
  • the container is designed to withstand high levels of pressure from the pressurized gas contained within the container.
  • the container is capable of withstanding a gas pressure of at least 20 bar above atmospheric (i.e., ambient) pressure; in further preferred embodiments, of at least 30 bar above atmospheric pressure; in even further preferred embodiments, of at least 40 bar above atmospheric pressure; and in still further preferred embodiments, of at least 50 bar above atmospheric pressure.
  • nitrous oxide "charger” used for producing whipped cream (also known as a “whip-it")-a recyclable steel cylinder, capped with metal (i.e., steel or aluminum), that contains nitrous oxide at high pressure (for example, crimped closure Article Nos. 0080, 0084, 0085, 0087, 0088, 30601, and 30602).
  • similar containers may be used to package the concentrated beverage and the pressurized gas.
  • the container is disposable.
  • the container can be composed of a disposable or recyclable plastic, and can be thrown away or recycled after use.
  • the container is reusable.
  • the container can be cleaned and refilled with additional beverage concentrate and pressurized gas.
  • the container can be used to produce more than one serving of a beverage, and can be reused until the supply of concentrated beverage contained therein is exhausted.
  • the ingredient container may have properties intended to preserve the concentrated beverage stored within the container.
  • the container may comprise oxygen scavengers or oxygen absorbers, such as ferrous carbonate, ascorbate, sodium hydrogen carbonate, and citrus, which reduce the level of oxygen in the package, preventing at least some oxidation reactions from occurring and helping to preserve the concentrated beverage in the container.
  • the container may be a gas barrier, an oxygen barrier, and/or a light barrier.
  • the exterior of the container may be coated with an inorganic oxide, which helps prevent gases such as oxygen and carbon dioxide from entering or exiting the container, and a light blocking colorant, to help prevent light (including ultraviolet light) that can cause chemical reactions with the concentrated beverage from entering the container.
  • the concentrated beverage can be a beer (including ales and lagers), a cider. a wine, a malt-based beverage, a fermented beverage, a cider-based beverage, a spirit, a juice, a syrup, a carbonated or non-carbonated soft drink, a coffee, or a tea.
  • the term "beer” is defined as a beverage produced by the brewing and fermentation of a starch source in water using yeast.
  • suitable starch sources include, but are not limited to, grains such as barley, wheat, corn, rice, sorghum, and millet.
  • Other starch sources such as cassava, sugarcane, and potato, can also be used as a starch source to produce a beer.
  • various strains of yeast may be used to ferment a "beer,” including but not limited to ale yeast strains ("top-fermenting” yeast) and lager yeast strains ("bottom-fermenting” yeast).
  • the term “beer” includes but is not limited to a particular subset of beverages defined as a "beer” under a particular state's laws, regulations, or standards.
  • the German Rechsgebot states that a beverage having ingredients other than water, barley-malt, and hops cannot be considered a "beer"-but for the purposes of the present invention, the term “beer” has no such ingredient restrictions.
  • the term “beer” does not import or imply a restriction on the alcoholic content of a beverage.
  • the concentrated beverage is a concentrated beer produced from a high-gravity beer.
  • the "gravity” or “specific gravity” of an alcohol beverage refers to the relative density of the wort (or must, if the beverage is wine) in comparison to water during the fermentation process.
  • the "original gravity” refers to the density of the wort (the sugar-containing liquid extracted from the grain during the mashing process) before yeast is added (or “pitched") to the wort to begin the fermentation process, where the yeast consumes the sugar in the wort, producing carbon dioxide and alcohol.
  • a "high-gravity" beer refers to a beer having an original gravity of at least 1.070.
  • a higher original gravity indicates that the wort from which the beer is brewed contains a relativity high concentration of sugar and flavorenhancing ingredients.
  • a higher concentration of sugar provides the yeast more food, from which additional alcohol can be produced, and a high-gravity beer therefore tends to have a higher alcohol content than a beer having a lower original gravity.
  • different strains of yeast have different tolerances for alcohol, and certain strains may be able to survive at higher alcohol levels than others.
  • the high gravity beer has an alcohol concentration of at least 8 alcohol by volume (ABV), more preferably at least 12 ABV, and most preferably at least 16 ABV.
  • the concentrated beer for use in various embodiments of the present invention can be produced by a number of different processes, including nanofiltration, ultrafiltration, microfiltration, reverse osmosis, distillation, fractionation, carbon filtration, or frame filtration.
  • the concentration process( es) can be performed with a semi-permeable membrane composed of one or more materials selected from the group consisting of cellulose acetate, polysulfone, polyamide, polypropylene, polylactide, polyethylene terephthalate, zeolites, aluminum, and ceramics.
  • the processes utilized to produce the concentrated beer used in the present invention can involve one or more concentration steps.
  • the beer may be subjected to a first concentration step (for example, nanofiltration) to obtain a primary beer concentrate (the retentate) and a permeate.
  • the retentate is composed of solids such as carbohydrates, proteins, and divalent and multivalent salts, and the permeate is made up of water, alcohol, and volatile flavor components.
  • the permeate can then be subjected to one or more further concentration steps (for example, distillation or reverse osmosis) to obtain a permeate enriched in alcohol and other volatile flavor components, such as aromas.
  • the retentate from the original step can then be combined with this concentrated permeate to produce a concentrated beer to be packaged.
  • the resulting concentrated beer has a sugar content of 40 degrees Brix to 70 degrees Brix or an alcohol content of 50 ABV to 70 ABV. In certain embodiments the resulting concentrated beer has a sugar content between about 50 degrees Brix and about 70 degrees Brix.
  • the container also contains pressurized gas.
  • the gas is injected into the container under pressure, and then the container is sealed.
  • the container can be sealed using a number of known methods, such as the crimping metal seal used to seal the "whip-it" gas chargers described above.
  • gases can be used to pressurize the concentrated beer of the present invention, including but not limited to one or more of carbon dioxide, nitrogen, nitrogen dioxide, and nitrous oxide.
  • the pressurized gas dissolves into the concentrated beer.
  • the pressurized gas is carbon dioxide, and the dissolution of the carbon dioxide into the concentrated beer results in a carbonated beer.
  • a "hypercarbonated" beverage is defined as a beverage that contains a greater amount of dissolved carbon dioxide than the level of carbon dioxide typically found in a carbonated beverage.
  • a hypercarbonated beverage can be diluted by adding one or more liquids (for example, still water), and result in a beverage having an acceptable level of carbonation.
  • Exemplary embodiments of hypercarbonated beverages include a beer (having a typical carbonation level of 2-6 g/L of carbon dioxide when carbonated) carbonated to a level greater than 6 grams of carbon dioxide per liter, or a water or soft drink (having a typical carbonation level of 4-7 g/L when carbonated) carbonated to a level greater than 7 grams of carbon dioxide per liter.
  • the concentrated beer is hypercarbonated by pressurized carbon dioxide in the container.
  • the pressurized gas can be injected into the concentrated beer's container at varying levels of pressure.
  • the gas in the container is pressurized at a level between about 20 bar above atmospheric pressure and about 40 bar above atmospheric pressure.
  • the pressurized gas, at 23 degrees Celsius has a gas pressure of between approximately 5 bar above atmospheric pressure and about 15 bar above atmospheric pressure.
  • the pressurized gas has a gas pressure of approximately 9.4 bar above atmospheric pressure at 23 degrees Celsius.
  • the pressurized gas has a gas pressure of between about 34 bar above atmospheric pressure to above 50 bar above atmospheric pressure at 23 degrees Celsius.
  • Embodiments of the present disclosure do not merely encompass the manufacture and production of the concentrated beverage product, but its use as well.
  • the container is unsealed (by puncturing the metal cap on the container or by other techniques well-known to those skilled in the art), and one or more liquids is added to the concentrated beer sealed in that container to produce a resulting beer.
  • water is added to the concentrated beer to produce a beer suitable for consumption.
  • the water is carbonated water
  • the water is hypercarbonated water.
  • the beer produced by mixing the concentrated beer with water is carbonated or hypercarbonated by dissolving (through sparging or equivalent processes known to those of skill in the art) additional carbon dioxide into the beer.
  • the concentrated beer is a concentrated high-gravity beer to which water is added, which dilutes the beer and produces a beer.
  • the addition of water results in a beer having a sugar content of about 1 degrees Brix to about 30 degrees Brix and an alcohol content of about 2 ABV to about 16 ABV.
  • the resulting beer has a sugar content of between 4 and 7 degrees Brix and an alcohol content of between 2 ABV and 8 ABV. In another exemplary embodiment, the resulting beer has a sugar content of about 17 degrees Brix and an alcohol content of between 8 ABV and 12 ABV. In various embodiments, the resulting beer has an alcohol content of between 2-4 ABV, between 4-6 ABV, between 6-8 ABV, between 8-10 ABV, or between 10-12 ABV.
  • one or more flavor ingredients can be added to the concentrated beer to produce a final beer.
  • suitable flavor ingredients include (but are not limited to) a spice flavor, a fruit flavor, a hop flavor, a malt flavor, a nut flavor, a smoke flavor, other suitable flavors (such as a coffee flavor or a chocolate flavor), and mixtures of such flavors.
  • concentrated ingredients can be added or combined with the concentrated beer to produce a final beer.
  • concentrated ingredients can be, for example, solid or liquid ingredients such as hop concentrates, fruit concentrates, sweeteners, buttering additives, concentrated spices, foaming promoters, concentrated malt-based liquids, concentrated fermented liquids, concentrated beer, colorants, flavoring additives, and mixtures thereof.
  • the concentrated ingredients may be alcoholic concentrated ingredients.
  • the quantity of concentrated beer packaged in the container is measured so that precisely a single serving of a beer can be prepared from the concentrated beer in the container.
  • the concentrated beer is packaged in a quantity suitable for producing multiple servings of a beer.
  • the multiple servings of the beer are produced simultaneously in a single mixing step.
  • the concentrated beer can be repeatedly mixed with liquid to prepare successive single servings of the beer.
  • the serving size of the beer produced can be 177 ml (6 ounces), 23 7 ml (8 ounces), 2 9 6 m1(10 ounces), 3 5 5 m1(12 ounces), 414 m 1 (14 ounces) 4 7 3 m 1(16 ounces), 5 3 2 m1(18 ounces), 591 m1(20 ounces), 651 ml (22 ounces), or 710 ml (24 ounces).
  • half of the serving size of the beer comprises the concentrated beer, and half of the serving size of the beer comprises the liquid with which the concentrated beer is diluted.
  • one-third of the serving size of the beer comprises the concentrated beer, and two-thirds of the serving size of the beer comprises the liquid with which the concentrated beer is diluted.
  • the concentrated beer is deionized to remove anions or cations from the concentrated beer.
  • This deionization step may occur before (or after) packaging, and/or before or after the concentrated beer is diluted with one or more liquids to produce a beer.
  • an appliance for preparing a beverage from a pressurized beverage concentrate comprises a receptacle for intake of containers in which the pressurized beverage concentrates are packaged, at least one liquid intake for the intake of water (and equivalent liquids), at least one mixing element in which the pressurized beverage concentrate is mixed with the water (or other liquid) to produce a beverage, and an outlet from which the resulting beverage is dispensed.
  • the mixing element is a static mixer without moving parts that utilizes turbulence to mix liquids and produce a beverage.
  • the static mixer can be composed of various materials, including stainless steel, polypropylene, Teflon, PDVF, PVC, CPVC, and polyacetal, and can be a plate-type static mixer or a helical-type static mixer.
  • the mixing element is a disposable plastic mixer chamber which can be disposed of and replaced for sanitary/hygienic reasons.
  • the static mixer is an in-line mixer.
  • this mixing element is a venturi (a constricted, narrow diameter section of a pipe or line, which causes liquid passing through that section to increase in velocity but decrease in pressure-a phenomenon known as the "venturi effect").
  • the venturi effect creates a vacuum which causes turbulence, causing mixing of the liquid(s) and other ingredients to occur.
  • the appliance also comprises a second mixing element into which the beverage passes before it is dispensed from the appliance.
  • this second mixing element is a carbonation chamber, where pressurized gas is dissolved into the beverage to carbonate or hypercarbonate the beverage.
  • this chamber is a second static mixing chamber connected to a second liquid intake for carbonated water (or another carbonated or hypercarbonated liquid) which is mixed with the beverage.
  • this second mixing chamber can be a disposable plastic component.
  • the appliance comprises additional receptacles for intake of other ingredients.
  • these ingredients can be solid or liquid ingredients, including additional concentrated beverages for mixing with the first concentrated beverage.
  • suitable flavor ingredients and concentrated ingredients known to those in the art are discussed above.
  • Example 1 A concentrated, carbonated beer, having three times the sugar and alcohol by volume (ABV) levels of the high-gravity beer from which the concentrated beer is derived, is packaged and sealed in a plastic pod with carbon dioxide pressurized to 9.4 bar above atmospheric pressure at 23 °C. The concentrated, pressurized beer is diluted with carbonated water to form a beverage having an alcohol content of about 8-10 ABV.
  • ABSV sugar and alcohol by volume
  • Example 2 A concentrated beer, having two times the sugar and alcohol by volume (ABV) levels of the beer from which the concentrated beer is derived, is packaged and sealed in a steel cartridge with nitrous oxide pressurized to 20 bar above atmospheric pressure at 23 °C.
  • the concentrated. pressurized beer is diluted with hypercarbonated water to form a beverage having an alcohol content of about 4-6 ABV, and the beverage can be dispensed.
  • Example 3 A concentrated, hypercarbonated beer, having an alcohol content of between 12 and 16 alcohol by volume (ABV), is packaged and sealed in a capsule containing carbon dioxide pressurized to 15 bar above atmospheric pressure at 23 °C.
  • the concentrated, hypercarbonated beer is diluted with water to produce multiple servings of a beverage having an alcohol content of between 6-8 ABV, and concentrated flavors are added to the servings of the beverage before it is dispensed.
  • Example 4 A concentrated, hypercarbonated beer having an alcohol content a sugar content of about 17 degrees Brix and an alcohol content of between 8 ABV and 12 ABV is packaged in a pod containing pressurized carbon dioxide.
  • the concentrated, hypercarbonated beer is diluted with water to produce at least one serving of a beverage having an alcohol content of between 2-8 ABV.
  • At least one flavoring and additional alcohol are added to the at least one serving of the beverage before the beverage is dispensed.

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • General Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
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  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Devices For Dispensing Beverages (AREA)
  • Alcoholic Beverages (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
EP16704477.5A 2015-01-30 2016-01-29 Method for producing a beer from a pressurised beer concentrate Active EP3250502B1 (en)

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US201562110348P 2015-01-30 2015-01-30
PCT/IB2016/050455 WO2016120836A1 (en) 2015-01-30 2016-01-29 Pressurized beverage concentrates and appliances and methods for producing beverages therefrom

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